Blueberry Thrills from a Maine Source

Chef Rob Evans. i

Chef Rob Evans can build an entire menu around blueberries. hide caption

itoggle caption
Chef Rob Evans.

Chef Rob Evans can build an entire menu around blueberries.

This is the time of the year when gardens flourish and gardeners are sometimes overrun with their bounty. You'll share with the neighbors, freeze a batch for a taste of summer this winter, and impress your co-workers with loaf after loaf of zucchini bread.

But what else can you do with too much of the same good thing?

Chef Rob Evans is known for creating entire menus around one ingredient at Hugo's, his restaurant in Portland, Maine. And since it's blueberry season in Maine, that's what Debbie Elliott orders up.

Chef Rob Evans' Blueberry Recipes

Blueberries casting faint blue shadows on a white background. i

Blueberries are in season now in Maine. Chef Evans' recipes work best with smaller, low-bush berries. iStockPhoto.com hide caption

itoggle caption iStockPhoto.com
Blueberries casting faint blue shadows on a white background.

Blueberries are in season now in Maine. Chef Evans' recipes work best with smaller, low-bush berries.

iStockPhoto.com

Thyme and Sherry Vinegar Infused Blueberry Popsicles

Ingredients:

1/2 cup sugar

1/2 cup water

1 teaspoon salt

1 tablespoon sherry vinegar

1 cup rough-chopped thyme (stems okay)

1/3 cup fresh or frozen low-bush blueberries

Method:

Bring sugar, water, salt, and vinegar to a simmer and pour over fresh thyme and steep for 10 minutes with lid on.

Place in blender with blueberries and puree. Strain through a strainer.

Freeze in your favorite popsicle molds.

Chilled Blueberry Ginger Soup with Orange Creme Fraiche

Ingredients:

2 cups fresh or frozen low-bush blueberries

1 quart Reed’s Ginger Brew

1 cup fresh orange juice

1/2 cup creme fraiche

1 teaspoon orange zest

1 teaspoon salt

1 tablespoon lemon juice

Method:

Bring ginger brew to a simmer and add blueberries. Return to a simmer for 4 minutes.

Puree in a blender with salt and lemon juice. Strain through a fine mesh strainer and chill.

Reduce orange juice to syrup and chill.

Add orange juice syrup and zest to creme fraiche and whip until light and airy.

Add soup to 4 chilled bowls and swirl in orange-creme fraiche.

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